Greek Lamb with Orzo - Test 1

https://www.bbcgoodfood.com/recipes/5846/greek-lamb-with-orzo

1 - I switched from oven baked to stovetop cooked and it worked out just fine. Quite well, actually. Not for the cinnamon faint-of-heart.

2 tbsp olive oil
1 lb shoulder of lamb, in 1" cubes
1 larce onion, sliced
1 tbsp chopped oregano or 1 tsp dried
½ tsp ground cinnamon
1 cinnamon stick, broken in half
a pinch of salt and a pinch of pepper
400g can chopped tomato
3 cups light stock
1 or 2 cups orzo
freshly grated parmesan

1. Heat oven to 180C/fan 160C/gas 4. Cut the lamb into 4cm chunks, then spread over the base of a large, wide casserole dish.  Add oil to a medium-sized pot and heat. Add the meat and stir frequently. Meanwhile, prepare the onion, then add along with the oregano, cinnamon sticks, ground cinnamon, salt and pepper. Continue to stir frequently until the onions become transparent and most of the liquid has evaporated - listen to the sizzling sound; it will become different. and olive oil, then stir well. Bake, uncovered, for 45 mins, stirring halfway.
2. Pour over the chopped tomatoes and stock. Bring to a boil then reduce to simmer until half of the liquid has evaporated, about an hour to an hour. , cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.
3. Stir in the orzo, cover and cook another 20 minutes. Adjust seasoning.
4. Remove the cinnamon sticks, then stir in the orzo. Cover  again then cook for a further 20 mins, stirring halfway through. The orzo should be cooked and the sauce thickened. Sprinkle with grated Parmesan and serve with crusty bread.